4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
1 tablespoon oil
For the Prawn and Avocado Salad:
½ x 80g bag watercress or rocket leaves
2 spring onions, finely chopped
½ red pepper, deseeded and finely diced
1 medium avocado, peeled and roughly chopped,
100g cooked, peeled tiger prawns
For the dressing:
2 tablespoons olive or rapeseed oil
Zest and juice of 1 lemon
½ teaspoon Dijon mustard (optional)
2 tablespoons freshly chopped parsley
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.